Pineapple Beef Kabobs Recipe

“I first tried this recipe after reading a similar one in a medical magazine in my doctor's office," says Marguerite Shaeffer of Sewell, New Jersey. "It's easy, colorful, and the basting helps keep the kabobs juicy and tender.”

Nutritional Facts

Directions

In a small bowl, combine first six ingredients. Pour 3/4 cup into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate 1-4 hours. Cover and refrigerate remaining marinade for basting.

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"OMG. This was an A recipe. I will definitely be making this again. I am one of those people who detests chewy beef. I got some top sirloin beef from a local butcher and marinated it for 4 hours. This was absolutely delicious. I did 6 skewers of mixed beef, vegetables and onions and put all the remaining beef on 2 more skewers. This is a winner."

"This recipe was super easy. I used the pineapple juice from canned pineapple. I boiled the kabobs in the oven since I currently don't have a grill. It took longer to cook but tasted great. It's a great gluten free option if you use gf soy sauce."